Salmon Cakes

I was having some blood tests this past week just to check cholesterol levels and the like (the good news is that all looks good despite the recent bacon-wrapped salmon which I made twice within a 10-day period because they were just darned good) and while I was waiting I was perusing the mags in the lab waiting room.
An old Canadian Living had a recipe for salmon cakes so I scribbled the basics on the back of an envelope in my purse and tried it at home.
The result was really very tasty so I decided to share it. When frying the salmon cakes, it's important to have your oil reasonably hot to get some crispiness on the outside. After all, everything is already cooked so it's just about crust and warming the cake through when you get to the frying stage.
As an experiment, I pressed a couple of the salmon cakes into some panko bread crumbs before frying and it gave a nice crunchy texture to them. Of course if you're counting carbs, adding the panko may not be a good idea, but personally, I would do it again, especially if serving to guests as I really think the rough look and the extra crunch are a positive attribute.

Salmon Cakes

Ingredients
2 large potatoes (about a pound in total)
3 green onions, chopped
Half a bunch (about 1/4 cup chopped fresh coriander
1 Tbsp Dijon mustard
1/4 tsp eash of pepper and salt
1/4 tsp grated lemon rind
1 tsp Lousiana Hot Sauce (more or less depending on your taste: I think the original recipe called for 1/4 tsp. or something but really, that's just not enough for me)
1 egg, beaten (or use the equivalent in egg beaters if cholesterol is a real issue for you)
1/2 pound of salmon
2 Tbsp vegetable oil
Lemon wedges
Tartar sauce (premade or just mix together this super simple recipe I learned a million years ago working in a restaurant that served lots of fish and chips: 1/2 cup of mayonnaise, 1/4 cup dill pickle relish, splash of lemon juice and 1/2 tsp. French's mustard)

Preparation:
The original recipe called for two 213 grm cans of salmon but since canned salmon is ridiculously high in salt and since there's very little work to cooking up a bit of salmon, I decided to go that route.
I just wrapped the salmon in parchment paper, drizzled a little water on it and put it in the oven on 350 degrees F. for 20 minutes. Then set aside to cool.
Peel and cut potatoes in half crosswise. Cover and cook in saucepan of boiling, lightly salted water for 15 to 20 minutes or until tender. Drain.
In large bowl, mash potatoes until smooth; mix in the chopped onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. When that mixture is well blended, gently mix in the beated egg. Flake your salmon up and fold it into the mixture and let cool for 5 minutes.
Here's where it gets fun. Using your hands, shape into eight 3/4-inch thick patties.
In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
Serve with lemon wedges and a tossed salad for a light meal for four people.